Friday, July 07, 2017

My vegetable garden is finally producing a lot of vegetables. Beetroots, carrots, zucchini. And eggplant, of course. And the easiest way - and my favourite - is to roast them. But there's also another way I love eating my vegetables, and that's making noodles out of them. And that's exactly what I did with my first eggplant.
But, boy, if it was time-consuming!

I bet you're thinking, I thought you had a spiralizer, isn't that super fast? Well, that's the thing with eggplants. You can't use a spiralizer simply because eggplants don't have the right consistency. But there's nothing that can't be done with a good knife and some patience.

And it's totally worth it because eggplants are basically sponges which means they are perfect for absorbing flavourful sauces like this delicious peanut sauce I made.

INGREDIENTS
1 serving

1 long eggplant

30 g (2 tablespoons) peanut butter

1 tablespoon soy sauce

1 teaspoon honey

1 teaspoon grated fresh ginger

Juice of half a lime

1/2 tablespoon extra virgin olive oil

Sesame seeds

Green onion

INSTRUCTIONS

Wash and peel the eggplant, then thinly slice it lengthwise and cut it into stripes.

In a bowl, whisk together peanut butter, soy sauce, honey, ginger, lime juice and the needed water to achieve a creamy consistency (1-2 tablespoons).

Heat the oil in a pan over medium heat, add the eggplant and cook, stirring, for 3-5 minutes, until the eggplant is tender. Add the peanut sauce and stir well.